Omelette rice
The "Western food" category is a strange one: it refers to Western-style cuisine that evolved uniquely in Japan. Western cuisine restaurants appeared in Japan from the end of the Edo period through the Meiji period, when the country had just opened up to the world, and dishes like fried shrimp, pork cutlets, curry rice, and croquettes were born.
One such Western food menu item is omurice, and any Japanese person can picture the cute image of a yellow omelet drizzled with bright red ketchup and tomato sauce. One theory is that omurice originated in Osaka in 1925. A restaurant owner felt sorry for a regular customer with an upset stomach who had to eat omelets and white rice every day, so he wrapped ketchup rice in a thin omelet and served it to the customer, who was delighted.
When asked, "It's delicious! What is this?", he immediately replied, "It's omurice, which is an omelette and rice combined." This is an episode from "Hokkyokusei," a pioneering Western-style restaurant founded in 1922.
Even today, amidst the hustle and bustle of Minami, Osaka's most bustling shopping district, the restaurant still exudes a refined Japanese atmosphere reminiscent of a traditional Japanese restaurant.
Inside, you'll find a tatami-floored room overlooking a Japanese garden. You can enjoy a fusion of Japanese and Western cuisine, reminiscent of the Taisho era when omurice was first created.
In addition to the main store, there are many branches in department stores and commercial facilities in Osaka, Hyogo, and Kyoto where you can enjoy the original omelet rice.
*The photo is for illustrative purposes only.
Other recommended gourmet foods
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Udon (Udon Suki)The appeal of Osaka udon is the harmony of its soft noodles and the dashi stock made from kelp and bonito flakes that gently complements them.
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TakoyakiTakoyaki is a classic Osaka fast food that can be bought from food stalls and easily enjoyed on any street corner. Its history is surprisingly short, with stores only beginning to pop up around town in the 1950s.
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Osaka sushiThe most representative type of Osaka sushi is box sushi, a type of pressed sushi where ingredients are placed in a mold along with vinegared rice and pressed into a solid form.
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OkonomiyakiAlong with takoyaki, it is a soul food for Osakans. It is also made by dissolving wheat flour in dashi, and cabbage is a must-have ingredient, with pork being popular, but as the name okonomiyaki suggests, you can add any ingredients you like. The batter is spread flat and round on a hot plate and cooked.
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KushikatsuOsaka's famous kushikatsu is a dish that is famous for its "no double dipping" rule. Meat and vegetables are skewered, coated in a batter of water-dissolved flour and breadcrumbs, and deep-fried.
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Kappo cuisineAs the traditional Japanese restaurants that flourished during the Edo period began to fall into disuse and people began to demand more casual and enjoyable Japanese restaurants, the kappo style was born.
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Paper potThe mysterious paper pot also originated in Osaka. Everyone would be amazed to learn that paper can be placed on fire.
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conveyor belt sushiSmall plates of sushi roll by on a conveyor belt, and customers can pick up the sushi they like and eat it on the plate. This casual, semi-self-service style with low prices and clear billing is popular with families and tourists alike.
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Pork bunIt is said to have originated after the Meiji Restoration, when Chinese buns were introduced to Chinatown and adapted to suit Japanese tastes.